Do you eat while playing AE?

[Schanilec]

ORIGINAL: Symon

Okay, okay, so Euros got some decent finger food, but Duude !!! ...

Empanadas carnitas, empanadas con pollo, empenadas de verduras, and all with some serious different salsas. Salsa verde, salsa blanco, salsa con limon y cilantro, salsa cazador con guacamole, salsa Norte (comparatively tastless stuff for the Nortes out there who wannabe), salsa Veracruzana, and yep there's some TexMex salsas in the box, too (I wouldn't do them, but then again, some would).

Anyway, there's some righteous food in the Sud, that's as good, and maybe better, than the Euro standards.

Oooo boy, here's Symon with the food porn...again. [Drooling][&o]

[Symon]

ORIGINAL: geofflambert
A lot of people find that cilantro tastes like soap. Lifebuoy actually. The perfect substitute is Italian parsley. Not that other parsley, Italian. Basil Napolitano never hurts.

That was only one of a gazillion possibilities Gorn boy. You don't like it, then I got an ... ...'t .... .. f... .... .

[Cap Mandrake]

I like cilantro. Great in homemade albondigas soup or on carne asada tacos with onions and tomatillo salsa.


Phillipino-style empanadas are great too.

[cohimbra]

ORIGINAL: Symon
Empanadas carnitas, empanadas con pollo, empenadas de verduras, and all with some serious different salsas. Salsa verde, salsa blanco, salsa con limon y cilantro, salsa cazador con guacamole, salsa Norte (comparatively tastless stuff for the Nortes out there who wannabe), salsa Veracruzana, and yep there's some TexMex salsas in the box, too (I wouldn't do them, but then again, some would).

Mmmmmm, empanadas carnitas...



...and what about arepas? Mmmmmmm, arepas y jamon...[:D]

[obvert]

Can't have guacamole without cilantro. Yum.

Like the food porn.

Tonight with AE it's a Cote Ventoux red and orzo pasta with pesto.

[geofflambert]

I must apologize, I didn't mean to demean Symon's post, especially since the cuisine he extols is worthy of it, but I can see why it looks that way, and if it quacks like a duck...
 
Nonetheless, I still hate cilantro, I will continue to hate cilantro and I will tell everyone whether they want to hear it or not.  Don't get me started on lemon grass.

[Cap Mandrake]

ORIGINAL: geofflambert
Nonetheless, I still hate cilantro, I will continue to hate cilantro and I will tell everyone whether they want to hear it or not. 

Oh wait, you're not using the cilantro from the planter out by the street, are you? Mrs Smith's Labradoodle up the street is very fond of that patch of cilantro.

[Cpt Sherwood]

Grilled Baby Gorn with Salsa Roja sounds good. The green and red together are very festive. [:D]

[geofflambert]

ORIGINAL: Cpt Sherwood

Grilled Baby Gorn with Salsa Roja sounds good. The green and red together are very festive. [:D]

So long as you grill it in a bed of scallions, I would be forced to agree.

[Symon]

ORIGINAL: obvert
Like the food porn.

Well then, while you are playing, have your cook/housekeeper [;)], Mequeli, make some of this. Aroz con pollo, fried plantains, frijoles negros con Cubano. Oh yeah, with guac and cilantro!!

[Footslogger]

Do we have and Italian Gorn Chef named geofflambert?[;)] What part of Italy did your family come from? My mother is from Calabria.

[Cap Mandrake]

frijoles negros con Cubano

Doesn't that mean "black beans with a Cuban"? [X(]

Probably meat is expensive in Cuba but that seems a bit much for me.

[catwhoorg]

MoOOoooOO

The cows say eat moar cubans!

[Schanilec]

ORIGINAL: Footslogger

Do we have and Italian Gorn Chef named geofflambert?[;)] What part of Italy did your family come from? My mother is from Calabria.

A Galapagos Gournet?[:D]

[Symon]

ORIGINAL: Cap Mandrake
Doesn't that mean "black beans with a Cuban"? [X(]
Probably meat is expensive in Cuba but that seems a bit much for me.

Heck, I didn't name the thing. The little pink bits are supposed to be ham, or chorizo, or sometimes goat. I don't ask and Mequeli don't tell. She is from Miami, so I guess I should hope she's not p'd off at somebody [:D]

[geofflambert]

ORIGINAL: Footslogger

Do we have and Italian Gorn Chef named geofflambert?[;)] What part of Italy did your family come from? My mother is from Calabria.

No, I'm from Gorn you dope. And don't capitalize gorn unless you're referring to the planet. And I wasn't born a carnivore, I had to learn it by doing. Now most people don't get to learn to love Italian but if you live here it's hard not to. St. Louis restaurants are known for their Northern Italian cooking, not so much Southern and Sicilian, but there are some people around who know how to do that too. I have to say that Northern Italian is very much like French cooking, just without the unnecessary expense. Sicilian is a whole other matter though and nothing really compares directly. But if you ask me any cuisine from the Med is excellent, whether it comes frome the European shore or the African.

Now my mother was 100% Welsh so I guess I should be crowing about rarebit. It's fine but please. My Father was English, whatever that is, and don't even try to talk to me about English food. I don't think there's much of anything you can't get a decent example of in St. Louis, and I love lots of different things, but my palate has chosen to be Italian.

[Treetop64]

I try to maintain my figure by eating healthy, of course. [:D]

[Buck Beach]

ORIGINAL: geofflambert

Poultry lad, I'm allergic to carrots and all its relatives in the carotid genus.

The best martinis are those prepared per the instructions of W. C. Fields, namely, add gin then pass the shadow of a vermouth bottle over it. If you're interested in something different, get some concentrated lime juice and add it to your gin, and then you have a Gimlet. In any case, do not shake or stir (or use vodka, bleahh) because there's not enough time for that.

Another nice one (for you Brits out there) is to take your favorite gin and add Schweppe's bitter lemon. Its fabulous in the summer. Do not use any other brand (you can't get Shweppe's in the US anymore), Canada Dry does not measure up. I can't use either as I'm allergic to quinine.

Before I lost my tolerance (happens with age) I dearly enjoyed above 90 proof straight gin (Beefeater or Tanqueray) out of the freezer with anchovy stuffed large green olives on the side to be dunked in the savory liquid.

The olive addition was learned from an bar and eatery called the Grant Grill located in the Grant Hotel in downtown San Diego. In the late 60's it was a women's rights political focal point for it's "Men Only until 3:00PM" sign and policy. Chauvinist that I am, I actually enjoyed that ambiance where men got together and swapped business talk, off color jokes, stories and lies .

You might enjoy reading this the way it was article: http://www.utsandiego.com/uniontrib/200 ... 3bell.html

Buck

[Chickenboy]

ORIGINAL: Treetop64

I try to maintain my figure by eating healthy, of course. [:D]

I don't understand all the fuss. It was just *one* burger. [:D]

[Schanilec]

ORIGINAL: Chickenboy

ORIGINAL: Treetop64

I try to maintain my figure by eating healthy, of course. [:D]

I don't understand all the fuss. It was just *one* burger. [:D]

The triple pounder with cheese.[;)]